Escalope of pan-fried duck foie gras on an endive and apple salad, shredded Pyrenees ham
INGREDIENTS for 4 pax
4 escalopes of foie gras Sarrade 40/60g
1 crunchy apple
4 very fresh endives
2 slices of Sarrade Bayonne Ham
A few caramelised hazelnuts
For the vinaigrette:
120 ml sunflower oil
30g acacia honey
50g white balsamic vinegar
Salt and pepper
Julienne the ham. Broadly dice the apples. Chop the endives into 1cm widths (remove the heart).
Season with the vinaigrette, add the caramelised hazelnuts.
Pan-fry the duck foie gras.
Arrange the apple and endive salad, add the foie gras and the shredded ham. Finish with some vinaigrette.